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11 DINING, LLC

801 S CANAL ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

11 DINING, LLC has been inspected 6 times by Chicago Department of Public Health since August 9, 2016. The most recent inspection, on March 14, 2022, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 18, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on July 11, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 11, 2018. For example: PERSONAL CLEANLINESS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 18, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 18, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON DUTY DURING INSPECTION. INSTRUCTED THAT THERE MUST BE A CERTIFIED MANAGER ON DUTY AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT THE TACO STATION (SALSA, 53.4 DEGREE F, LETTUCE 52.1 DEGREE F, DICED TOMATOES 51.3 DEGREE F, BEANS 50. 5 DEGREE F), AND THE BURGER STATION (EGGS, 52 DEGREE F, DICED CHICKEN 54 DEGREE F) AT AN IMPROPER COLD HOLDING TEMPERATURE. INSTRUCTED THAT COLD HOLDING IS 41 DEGREE F OR BELOW. MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCT. APPROX 10 LBS FOOD AND $100 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (PASTA, BLACK BEANS, ROAST BEEF, ETC) WITH NO PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO PROVIDE. 7-38-005 NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATION DURING INSPECTION. INSTRUCTED THAT ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
  3. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST DETAIL CLEAN FOOD DEBRIS FROM FOOD CONTACT SURFACES IN GRILL AREA, WHERE HOT FOODS ARE BEING PREPARED. INSTRUCTED TO MAINTAIN. CORE VIOLATION 7-38-005.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED 3 LBS OF COOKED CHICKEN AT AN IMPROPER TEMPERATURE OF 110F AND 5 LBS OF POTATOES AT AN IMPROPER TEMPERATURE OF 100F, BEING HELD ON A HOT HOLDING LINE. MANAGER VOLUNTARILY DISCARDED FOOD. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS OR BEARD GUARDS WHILE PREPARING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINTS AND BEARD GUARDS AT ALL TIMES WHILE HANDLING/PREPARING FOOD. CORE VIOLATION
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF REACH IN COOLERS BEHIND SERVICE COUNTERS AT THE HOT GRILL AND DELI STATIONS. INSTRUCTED TO MAINTAIN. CORE VIOLATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN LADIES STAFF TOILET ROOM, INSTRUCTED TO MAINTAIN. CORE VIOLATION
  4. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AT EXPOSED HAND SINK, LOCATED AT COFFEE HUB STATION. INSTRUCTED MANAGER THAT HAND SOAP IS REQUIRED AT ALL EXPOSED HAND SINKS, WHENEVER FOODS ARE PREP AND SERVED. MANAGER VOLUNTARILY CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD, BETWEEN EXPOSED HAND SINK AND 1 COMP SINK, LOCATED AT COFFEE HUB STATION. INSTRUCTED MANAGER TO INSTALL TO PREVENT POSSIBLE CONTAMINATION. OBSERVED CUTTING BOARD, AT DELI STATION WITH DARK DEEP GROOVES AND CUTS. ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESURFACE OR REPLACE, TO PREVENT CONTAMINATION. MAINTAINED AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILDUP ON COKE WALK IN COOLER, CONDENSER FRONT COVER. OBSERVED ALL GASKETS ON 3 DOOR BEVERAGE COOLER, IN BACK OF THE HOUSE, ENCRUSTED WITH EXCESSIVE FOOD AND DEBRIS. OBSERVED INTERIOR OF HOT BOX, AT DELI STATION WITH EXCESSIVE FOOD SPLATTER AND DEBRIS. OBSERVED HARD WATER STAINS AND MINERAL DEPOSITS ON EXTERIOR SURFACE OF ICE MACHINE, LOCATED IN COOK STATION # 1. -INSTRUCTED MANAGER TO DETAIL CLEAN, ABOVE AREAS AND MAINTAIN AT ALL TIMES. OBSERVED EXCESSIVE ICE BUILD-UP, UNDERNEATH CONDENSER UNIT, IN MAIN WALK IN FREEZER. INSTRUCTED MANAGER TO REMOVE AND TO MAINTAIN AT ALL TIMES. OBSERVED EXCESSIVE RUST BUILDUP ON EXTERIOR OF BOTH STEAMER UNITS, IN MAIN PRODUCTION KITCHEN AREA, NEAR DOUBLE STACKED OVENS. INSTRUCTED MANAGER TO RESURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
  5. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD AT GRILL LINE PREP AREA IN POOR REPAIR, WITH DEEP DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. EXTIEROR OF MAIN DISHMACHINE WITH LIME/CALCIUM BUILD-UP. INSTD TO DE LIME AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR SIDES AND INTERIOR BOTTOM OF FRYERS, INCLUDING LEGS, WHEELS, AND BASINS OF ALL EXPOSED HANDSINKS NOT CLEAN. INSTD TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOOR DRAINS THROUGH OUT NOT CLEAN. INSTD TO CLEAN AND MAINTAIN. FLOOR UNDER FRYERS NOT CLEAN, EXCESSIVE GREASE BUILD-UP. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN LINEN ROOM AND DRY STORAGE ROOM WITH WORN, STAINED SURFACES. INSTD TO PAINT SAME. CEILING IN MAIN DISHMACHINE ROOM NOT CLEAN. CLEAN AND MAINTAIN
  6. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • LIVE SMALL FLIES (OVER 30) NOTED IN BOTH DISHMACHINE ROOMS ON WALLS AND CEILINGS, AND ALSO IN HALLWAY INBETWEEN PREP AREAS. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. VIOLATION 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD AT GRILL LINE PREP AREA IN POOR REPAIR, WITH DEEP DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. EXTIEROR OF MAIN DISHMACHINE WITH LIME/CALCIUM BUILD-UP. INSTD TO DE LIME AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR SIDES AND INTERIOR BOTTOM OF FRYERS, INCLUDING LEGS, WHEELS, AND BASINS OF ALL EXPOSED HANDSINKS NOT CLEAN. INSTD TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOOR DRAINS THROUGH OUT NOT CLEAN. INSTD TO CLEAN AND MAINTAIN. FLOOR UNDER FRYERS NOT CLEAN, EXCESSIVE GREASE BUILD-UP. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN LINEN ROOM AND DRY STORAGE ROOM WITH WORN, STAINED SURFACES. INSTD TO PAINT SAME. CEILING IN MAIN DISHMACHINE ROOM NOT CLEAN. CLEAN AND MAINTAIN.

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